Seafood Serenade- a sublime feast, plus wine and dessert, with musical accompaniment.
One sitting. Three courses. Twenty two seats available for purchase.
Culinary genius courtesy of Tony Ferrari and Jonathan Sutton of the local pop-up grown-up, Hillside Supper Club.
Musical genius courtesy of Matthew Cmiel (Guitar) and Brad Hogarth (Horn), Directors of Orchestra and Band at Asawa SOTA.
Seafood generously provided by Royal Hawaiian Seafood http://www.sfrhs.com/
All proceeds to benefit Instrumental Music at the School of the Arts.
AMUSE Asparagus, quail egg, and caviar
FIRST COURSE Raw oysters with a cilantro lime mignonette Grilled Monterey bay squid, with charred spring onions, basil pesto, and lemon Pea tendril salad of spring peas, easter egg radish, honey vinaigrette, and pecorino;
MAIN COURSE Lobster pot pie, king trumpet mushrooms, baby carrots, black truffle veloute.